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Baked brie sunshine tart recipe
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Create a show-stopping baked brie with puff pastry, sun-dried tomatoes, and sesame seeds for your next gathering.
Ingredients:
  • 2 sheets frozen puff pastry, just thawed
  • 200g (10cm-diameter) wheel of brie
  • 40.00 gm bought sun-dried tomato pesto
  • 1 egg, lightly whisked
  • 3.00 gm sesame seeds
  • Fresh thyme leaves, to serve
Instructions:
  • 1. Preheat the oven to 200°C/180°C fan forced and line a baking tray with baking paper. 2. Cut a 23cm-diameter disc from one pastry sheet using a plate as a guide and place it on the prepared tray. 3. Cut the remaining pastry sheet into a slightly larger disc (about 25cm in diameter) by cutting to the edges of the pastry.
  • 1. Center the brie on the smaller pastry disc and spread pesto evenly around it, leaving a 5mm border. 2. Gently place the larger pastry disc on top, tucking it under the brie to eliminate air pockets. 3. Use a fork to prick the pastry in a neat circle around the base of the brie.
  • Cut slits in the pastry from the base of the brie to the edge, about 1.5cm apart. Twist each strip and seal with a fork. Brush the pastry with beaten egg and sprinkle with sesame seeds. Lastly, gently prick the top of the pastry three times with a fork.
  • Bake the dish for 25-30 minutes until it's beautifully crisp and golden brown. Then, gently slice off the pastry atop the brie with a small sharp knife to make extra dippers. Finally, add a sprinkle of thyme, serve right away while the brie is warm and gooey, and enjoy dipping the twists into the melted brie.

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